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Show i S- - TTf THE HOME HARMONIOUS t THE 8XLT iAKg TMBITNEt' SUNX)XYi MORNING! JULY 2 By Anita de Campi 192iW THE COOK BOOK SOME RECENT FRENCH MENUS. months ego a French of districts, a FOUR someof mayors railroads, and other had a dinner at a famous hotel, in southern France,: the menu of which was made up entirely of ancient dishes of that locality, and ,lt was even printed In exceedingly ancient language Under each Item In parenthesis were modern French translations. Translating these latter, quite literally, the menu reads: Sacu little thins is erder to eomswnee. Beads of aalmos with pretty Utile sees. Utw Cock in whits .wins. A rsrdsa plats. of lealinf fatunsd in daore, with tattoo smoking, and the dust and other Influences that go with dan ;ing do not contribute to interest in good food amt getting from It all it is worth. If I go Into an eating place where I know the "stuff" is of doubtful quality and zee some silly young girls smoking there I leave. The food might not give me any satisfaction, anyway, but my psychological reaction to the whole situation would shut up tighter than a drum all my digestive juices, and It would be far better for me not to put anything Into a stomach which could not, in consequence, take care of it the wear and tear la great too horrt-ble- . The French Crtpq, By the way, the French ertpe is Just a thin pancake, often filled with someths monks of tbs abbey loved. thing sweet and almost always used as And the final line of the menu read; a sweet dish. Wins Is much used with And the good God with ye. them, and there are not- - only crSpee comLittle things in order; to Susette, but erdpea with endless other mence." characterise every French names attached to them; The fact luncheon (dejeuner) menu of today, but that ths old monks of a thousand years these appetizers are not given In dinago or more loved pancakes suggests ner menus, the first. Item, on. which- le that man does not change hie nature the "potage." Not even In the high-- ; from age to age. eat class or most elaborate dinners (la Bines the French are the people who grande cuisine) do these things appear. cooking to the, rank of a high art It Is not Fench to use them. But the raised cooks being knighted fop the(r seelaborate French dfri Bar menu has alrious and perfect work' and being acways been rather brief, and It is so cepted socially In artlstlo and literary , today. circles we need always to go to their Quality instead of quantity la what gastronomio literature when we Wish French cookery has always stood for. Yto refresh ourselves and renew our American Invade Paris. faith In the high mission of food and , By ths way. It Is an entertaining and its fine cars and preparation. . There are Influences to drag us constantly also a serious fact to sea jthe French turn Puritan in opposing ths American away from this faith. invasion of Paris with restaurants In For colorful, always novel or seemwhich dancing and jazz and gum chewing so, at least menus we must still go to French eources. We cannot toing are noisily prominent It irritates the French gastronome that the toddle day use many French recipes, as they and ,4 la gomme a macher " (which, stand, because wine, is so- - universally translated literally, seems to mean prescribed in them, but. w never did use wine In cooking to the extent they more than " gum to chew ") should be alwayfJiave, and one can never read imported so largely, just at the tlme the Beat recipes without getting some when we have shut out their wines. new idea about perfecting a bodys Few of the most venerable hotels peem cooking. to be able to keep out what le being ImPatience and Menus. posed by people of ths far west," To begin with, the FYench menus the cowboys," " the gourmonde from across the ocean," etc. This invasion are incomparably specific, therefore Is destroying the nobis French tra- the variety of menus is many times multiplied, while the possibilities with ditions," they say, and no doubt It is, us are so soon exhausted. To the one but we might say a few things in rewho can think only of soup, meat, crimination: vegetables, and dessert in planning a Anybody who really cares for food tn the artistic way the French have meal the outlook Is exceedingly limited. When that one advances to naming the can but sympathize with their distaste meat the chance of making a variety of for this wild and woolly combination menus le increased, but when the menu of It with what seems like excessive tells where the meat cams from and of enthusiasm movement, noises of all how it is prepared then there-- la a sorts and loud ones, and general abanchance of the interest of the dullest don. In addition to the frenetic danceater being exoltcd. ing, these upholders of the old tradiIn a fine FVench meal of the tions object to the smoking with the near eating perfect sort we really need a eating. The editor of the leading cookmenu to enhance the value of the ing Journal of Paris, in deploring these plats, whose sped fio character wo of these that says destroyers things,. would not. at all understand without French eating customs light their ths explanation it offers in its terms. cigars at the minute of sitting down to It is a little strange that the average the table (des le primes hor doeuvre), American has so little patience with the smell of which hinder everybody) these menus, or is so unwilling to do those who smoke and those who do not, the little work Involved in finding out " food. the from appreciating just what they meen. It can easily be There Is a time for everything, but proved that there are thousands of when one is eating is not the time for people who really like fine fating ex t. Crapes COLONIAL STONE flOVSE. we think of the term as applied to residence we instinctively the Dutch colonial farm house of New York and New Jersey that has been so frequently adopted as an Inspiration for modern small houses. We mky also think of the more stately southern colonial type, with tall col umns and porticos; or, If of eastern birth or residence,, we may recall the many other varied New England colonial types, all charming in their naive simplicity and direot appeal as appropriate to American home life. Most of these houses built during the early days were built of local stone, with wood trim,, oi were entirely of wood. These were the prevalent building materials. The stone was taken from the site or nearby fields and the timber could bo had in any quantity for the simple cutting down of trees and hewing of same. Birch was seldom used except In the larger cities because it had to he brought over from Europe. There Is, however, another type of colonial houne closely related to the early type that is not quite so well known, but should not be lost sight of .beeause it Is hot a farm house, not a cottage, but a real suburban house, and is the more suitable and logical type for the suburban "home of today; The all stone colonial house of eastern Pennsylvania and adjacent territory Is the one referred to. This is undoubtedly the best early expression of American home life based on the higher standards of living in England. No other early American style is a truer expression of American culture or more suitable to use for the moderate lze American home of today. " - The house Illustrated Is of this type. ; It Is not over large or pretentious, but r Just the type of home that any Amtr lean family would Justly aspire to build and continue to enjoy as a family " homestead, for generations to come. This is not primarily a horns for It is the kind of a home newlyweds. one would wish to build as a perma- nent dha after father Is established in business and the eldest son- at college, and after an experiment or two with bungalows and rented small bouses. The walls are of plain sawed rustic. Indiana limestone backed up with hollow tile or brick. There is Just enough cut stone in the entrance feature, plain trim around windows, and quoin stones to give the bouse an air of dignity and WHEN . refinement. The columns supporting the porch roof, also the porch and terrace floors and front steps, are also of ' stone, making the building absolutely permanent, reducing maintenanace expense to a minimum, and assuring a home that will grow old gracefully and mellow beautifully under the hand of Time. - There is no elaborate cornloe, a simple molded stone course serving the overhang of pitched roof, which is coversd with variegated green and purple slate. The porch Is not stretched out along one whole side of the house, cutting off the direct sunlight, but is rectangular In shape, placed so as to catch every breeze, a true outdoor living room connecting the house with its' garden, which commands a view of the front yard and street, as well as the garden at rear, Its position adding to the desirable privacy of the garden. This porch could be readily inclosed In glass for use as a sun room in cold weather. The terrace facing garden at back of house is secluded and sufficiently private to form an Ideal outdoor tea or breakfast room if covered with an awning on removable iron pipe supports. The fine colonial typo divided sash windows, with their flower pot ledges, as shown by the perspective drawing, have desirable charm, and give a distinctive air to the house. The entrance hall is quite wide, has a fireplace with limestone mantel, and is really not a hallway, but a living room, where the younger children and gayer members of the family can con--, gregate of an evening without disturbing the more studious In the adjoining library, the plan thus skillfully utilizing what Is often waste dr little used ' - . - space In a house. This hall Is floored with slabs of Indiana limestone rubbed to a fine sand finish an ideal floor for the hall of any suburban or country home that Is unharmed by wet or muddy shoes. Such a floor Is easily washed with mop, can be waxed, and Is Just right for dancing. The stairs . and dining room are made private by the alcove off hall, by which these and service portions are connected with the living rooms, making it possible to reach the bedrooms from kitchen without passing through the living rooms. By reason of this privacy of the main stairs, the rear stairs might be dispensed with, and the' space which they .occupy in second story utilized for other purposes, as r later referred to. The dining room Is of fair size, and has built-i- china cupboards placed on each side of mantel. The kitchen has light and air on three sides, and, with Its view of both and street, Is an Ideally located ' garden workroom for mother and daughter In a servantless horns, while sufficiently Isolated for hired help. There is ample closet space tn the second story, and by a little rearrangement of the plan, omitting the maid's room and rear stairs, four good sis bedrooms and small sewing room would be available. The hipped roof covering the house provides a fine roomy attic lighted by five dormer windows, and could be finished as a playroom when the children were young and as a billiard room or studio later on. Picture this fine stone house partly covered with English Ivy, set In a garden, and surrounded by shrubbery and flowers, and you havs a trus conception of ths Ideal American home. n Practical and Fancy Needlework such-a- with & ba; THE BUREAU SCARF. AfclNO pretty things for one's f home Is always attractive work; and bureau and chiffonier covers come under that head and can be mads for much less than it Is possible to buy them. If you prefer keeping them white, there is nothing' more beautiful than a rather heavy linen-with an embroidered scalloped edge, and in the center, down near the scallops, havs an embroidered Initial or monogram, having the letters about , Inches long. Is possible to buy all' sorts, and sizes of scallops in a transfer design and while this embroidery would be tedious If done too steadily. It will be and will go rapidly fascinating work if kept as pick-up- . Tbs scallops should be outlined with a single thread of 3 It the embroidery cotton, and then carefully padded having the padding heavier in the center and gradually running off to nothing as It nears the corners. It pays to do this preliminary ii By Mary Broth William. wa 8rvk. Tribora Forelso UN FETE DE NU1T. rid oldcd-i- Isci Une himititchid imiroidirud center to show ends diioily wits work with care, for much of ths beauty of ths finished scallop depends on it. , This sort of a cover should havs pin J cushions to match. , Another pretty Idea is to have a pice of silk, satin, or sateen cut fnd hemmed the exact size of the top of the bureau, choosing the oolor of your draperies for this. Then use dimity In whits with a tiny flower the eolor of the sateen, If you can, for ths real cover. It can be finished with a half Inch hem across the back, and on the three other edges stitch a two inch wide ruching of ths dimity. Ths edges of the ruching should be hemmed on the machine, using the narrow ham- mer, and then gathered through the middle. If your work is to look well. It must be carefully done that Is, la putting ths ruching on. Gather in tiny stitches, first measuring for each end and across the front, dividing the ruching and cover into quarters. Lay tbs gathers as evenly as possible, for that is ths part that can make or mar in cross stitch the appearance of ths cover. At the corners dont have ths ruching too bunchy, but just full enough to 11s smoothly. Cross barred flaxon or dimity makes lovely covers, with ths ruching of organdie, or with the edgee finished with a narrow hem, and Valenciennes lace whipped all around by hand. Of course, an lneertl6n and edging can be used, or just an edging, and the corners will look well mitered. Covers to match your draperies. If you havs colored ones over the white, are attractive, und a lace edge will make a good finish. Linen, embroidered in a cross-stlcdesign, makes wonderfully pretty covers; these can be made to hang over at the ends several Inches. If this Is done, have hemstitched hems at each end, and before using the colored floss scald thoroughly, putting a little salt In ths water. Fine canvas should be used for the work, as the stitches look better if not too large, h Correspondence. you ever saw. The Saint Cloud Country club gave it, and It was called Un FSt de Nult. Never had the night looked more beautiful than from the high scene with the Seine beneath, the stars overhead, and the trees on th grounds set with little green lamps, Everybody you ever heard i t- was Special there. Paul Polret got it up and designed the favors. Gradually as ths dances proceeded ths grounds blossomed into a garden of paper crSpe flowers more audacious than nature ever attempted. Great roses In ths form of cap went to th men.' wh? wore them jauntily. Kindred roses for ths women war in myriads of colors and fastened on high distaffs. There were wreaths and huge straw hats garlanded In field flowers; and scythes and sickles and watering pots in gay yellows and vermllltons, and they worked together Into a lovely scene. Of course' th costuming did not detract from the occasion. The accompanying were among th gowns represented. The first Illustrates my old thesis of th growing prominence of th sleeve. It 1 the leading feature of many A present day costUQie, as in . 1 this. Mme. Menier, of th chocolate considfame, Is wearing it, and she ered by experts to b the most beautiful blonde in France. The garment featured in th drawing le a coat by Polret in gray satin, with Japanese flowing sleeves that fit closely to a point somewhat below the elbow and then run off Into cuff that serve also as trains. One of the styles of th moment is to have them fitted closely and then expand, but many of them are getting to be gathered at the-toas In the olden days of twenty or thirty years a go. As with most of Folrets things, ths . bodice la extremely straight and th skirt hugely full. He and Lanvin are Imply going to make their skirts full, no matter how anybody else in th world. Including us Americans, feel about it. There is a general belief In ' expert quarters that they ar going to win and that their silhouette will at least be the one prevailing after t in the evening. This highly original man teau was worn over a dinner dress of black and sliver brocaded tissue. The charm of th second costume lies In the claesio drapery of th softest tissue I have ever touched. This on was worn by th celebrated dark beauty of France, who made a lovely con-- . trast with the on preceding In their many intimate If flying Conversations during the evening. Mme. Trtzel la 1 It was the prettiest garden party each a - -- Omelet vJUi points of eepererue Hunter's Hri of sauteed lamb ' Qeaoe peaches Srlee snseases Mackerel mat ire dhetel Chiekea eenteed with muebreoae J Souffle with cherries s , Belt in sreen Peached Noraay Veal ecelloped with enuwb Peaches with rice ' . come of the two appetiser luncheon menus, always "for the family," read: Salted beans, marinated leUuce Poached ess Soubiee Cell' heart with canola Bome-mad- a soodles au sratm Strawberries of Bourfooe la wine Desserts Tomato aalad, meat ietlr ' Scallops ae sratin Oelf's Utw Flemish atria Fried aesplaul XnrUah creaaa with brioches Desserts Lillie Dieppe mackerel, cracklion (rUloaal East tried iz porh-fa- t Best kidney aauteed with tnuakrooma glee croquettes Dessert Artichoke with pepper sauce, Beer pate Mixed try ar frill ; Oottntrrmaae style pi (rm bean salad ! Own pole ef aprfhots Desserts EffPleat pulp etnaifrelta. marinated dame Red tons ue Crawflah tail! la sheila. Part style Broiled mutton la tomat uuoa " . n Byron - - ; ? potatoes Wild strawberries of Chambertla DeeeerU Hot Weather Luncheon. The French luncheon or dejeuner is a much more social affair, take it day in and day out, than our Their modern dinner menus are mors like ours, consisting today of about five numbers, soup, fish, a roast, a vegetable, which they servo separately, and something like an ice cream, with cheese after, for summer especially. The June Cu-Usays, " The cream cheeses are much appreciated during ths hot weather trie apprecie pendant lee fortes chaleura). Radishes, butter, and similar things' are served as appetizers, but in general these, things are vinaigrettes or marinated, which we would account much or quite the same thing. The material have stood in either case for some time in what we call a French dressing. It must not be sloppy. For instance. If wo should rub a bowl with garlic, add a half teaspoon of salt, put into it about a tablespoon and a half of oil, then dissolve some paprika in a tablespoon not quite full of vinegar, add this to the oil and whip them together, we would have a preparation for marinated email portions of appetizing things enough for four or five , midday-refreshment- na , -- : : People. -- I PARIS. ruthmg-cr- os Under La Grande 'Cuisine it gives long, long recipes, while the good Uttle menus without recipes read like a succession of little stanaaa of verse, espeThese cially the luncheon menu. luncheon menus generally have two bore d'oeuvres, or two- " little things In order to commence," but Is the following only one: i Sardines la eU - Coat of gray satin with long, loose Black ertpe gown' with diamond Green gown by Vionnet as back.) White organdie dress quilted with sleeves and cuffs forming trains. shoulder straps. Mantis of silver doth. ground for white Spanish shawl with yellow flowers; tulle edged scallops, I Poire t. Worth. black figures. s . Ilhnvin. Chic Dinity sesrt travagantly. yet who despise high intelligence about foods. But in defense of those who will not try to understand a menu in French let it be said that there are often rather absurd tags to some of the items. For instance, in reading some late ones I looked up a name and found It that of an orator and professor of the eleventh yet century. This seem great French writers, generals, statesmen have known how to cook, and every one remembers what Napoleon said about bis desire to make a perfect omelet. ' "Translating Fftnch Menus. There are many words in French menus which It Is Impossible to translate unless we have had the widest kind of experience with high class, bourgeois, and folk French cookery, whlla complete knowledge of French history and literature would come In handy.. Our American . menus some-- , times show how wide ons can. go in making a literal translation of a French dish, but we have sensibly taken some French terms and partly anglicised them, in such cases as beet k la mode, maltre d'hdtel potatoes, Lyonnalse potatoes, and so forth. To keep these terms from being mongrel we should spell beef as the French spell it. As an illustration of what might bap-peto a term In French cookery, If 'we went straight to the dictionary for a translation without some knowledge of French cookery and some experience In eating In France, we might take the terra "terrine de eaneton Roqennatee." Translating this literally, we would get - an earthen dish of Rouen duck the most famous of ducks. But the really riommon English for this is "potted duck." Geographical Name Lend Interest. A French menu of any class,' without one or more geographical names and also without some name of a celebrity In art, literature or drama .in if, 1 unusual. This is perhaps a greater attraction on a menu than some people realize, and we are not without similar resources, which we Could use if we would take a greater interest in the quality of what we eat. We are proud of our Watertown, Rhode Island, Baltimore. California, and other products, like New Tork Herkimers and so forth, with Maryland fried chicken. Creole ' gumbo soup, Boston baked beans, Philadelphia scrapple, and so on. And there are creeping into use such terms as Pascal celery, while we should not be indifferent to that of Kalatnaxoo. In England there-arno end of geographical names attached to food products, like Banbury tarts, Bath Cheshire buns, Aylesbury ducks, cheese, Devonshire cream, Shrewsbury cakes; and our hotel stewards could help us to a knowledge of where our best products come from. The French cooking magtslne Cullna, for June, has numerous sets of menus. Some are headed Some Good Little Menus and one page, without recipes, has the . heading, " Family Menus for June and July." BY CLOTILDB ' vj7 t Jane Eddington By " . th lady's name and Worth is the creator of her costuntei It of dead her presence, 1 black crSp with one touch of deep , peacock blue at the corsage. Black Jet and diamonds form an Interesting sash the adjective not being mine but th comment of a neighboring spectator. I should go a shade further and say that it was all of a sensational sash. She wore a mantis of sliver cloth lined with black chiffon, and of course she wore It where it would do the least good thrown over on shoulder. ' A neat- tiara of diamonds completed this modest costume that didn't cost over one fortune. I forgot to mention that, th eleeves were held in place with straps of diamond. Th third lady is one of the belle of Paris today. She used to be a Spanish dancer and now she is the wife of an Indian prince with more money than you ever heard of and she is the mother of counties children. ' In the smart restaurants of the world, and all centers of fashion, they all lunch at the same table, to- gether with th Wives and husbands, that some of them have collected her and thsr. and one of the diversions of stranger Is to try to figure out who 1 related to whom and to what extent But this is a letter on the current fashions. Ths lady Is called the Maha-rancde Kaparthala. No funetton, of today Is considered complete yithout h and she Is here robed tn emerald green to go with her Jewels. She always wears emeralds and Her earrings are celebrated among the jewel experts of the world. The other feature of her costume is her Spanish shawl of a white ground splotched with big black flowers. Tbe color scheme against that green arses is amazing end stunning wlthaL The dress, as you can see, is mads along the Goth.lo lines popularized by Vionnet.' Tbs ladys halrdresa la on much In vogue. a Meanwhlt Lanvin plies her trad untroubled by any Influence outside of herself and the Spanish nation. The fourth is one of her dresses, and It looks to m a great deal Ilk a pincushion or on of th powder boxes in vogue. It is of whit organdy who is rich enough to wear them? One appearance just about covert their narrow life span. ; , A girl at th ffite was among those with a father whose bank account can stand th etraln. It was caught together into a quilted effect with tiny flowers of ths same color. There was an old fashioned bouquet of yellow and blue flowers at th waist line. Th pointed scallop around " th skirt war edged with white tulle. And th neck was round. A test of years is whether you can wear a neck like that iamonds. : , |